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Ultimate Quick and Easy Chicken Enchiladas Recipe for Dinner!

Ultimate Quick and Easy Chicken Enchiladas Recipe for a Cozy Dinner

Indulge in the Ultimate Quick and Easy Chicken Enchiladas Recipe for Dinner that brings warmth and flavor to your dining experience.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Course: Chicken
Cuisine: Mexican
Keyword: chicken, Cozy Dinner, Easy Recipe, enchiladas, Family Meal, Quick Dinner
Servings: 4 enchiladas
Calories: 320kcal

Equipment

  • skillet
  • baking dish
  • Microwave

Ingredients

For the Filling

  • 2 cups cooked and shredded chicken Use rotisserie chicken for convenience.
  • 1 small chopped onion Shallots can be a milder alternative.
  • 2 cloves minced garlic Fresh is preferred for the best taste.
  • 1 teaspoon cumin Smoked paprika can be used for a different flavor.
  • 1 teaspoon chili powder Adjust based on heat preference.
  • salt To taste.
  • pepper To taste.

For the Assembly

  • 8 pieces flour tortillas Corn tortillas can be a gluten-free option.
  • 10 oz red enchilada sauce Select mild or spicy based on preference.

For the Topping

  • 2 cups shredded Monterey Jack cheese Substitute with cheddar for a sharper flavor.
  • chopped cilantro For garnish, can be omitted.
  • sour cream Provides creaminess and tang.

Instructions

Preparation

  • Boil or bake chicken until fully cooked, then shred using two forks.
  • In a skillet over medium heat, add vegetable oil, chopped onion, and minced garlic; sauté for 3-4 minutes until everything is soft and fragrant.
  • Add the shredded chicken to the skillet; season with cumin, chili powder, salt, and pepper. Stir well and cook for 3-5 minutes.
  • Spread a small amount of red enchilada sauce in a baking dish. Fill each tortilla with the chicken mixture and a sprinkle of cheese, roll them tightly, and arrange seam-side down.
  • Pour the remaining enchilada sauce over the rolled enchiladas, then sprinkle with cheese. Cover with foil and bake at 375°F (190°C) for 20-25 minutes.
  • Remove the foil for the last 5-10 minutes to let the cheese get bubbly and golden.
  • Allow the enchiladas to cool for a few minutes, garnish with chopped cilantro, and serve with sour cream.

Notes

Feel free to swap in your favorite proteins or make it vegetarian. This recipe is customizable and can be made ahead of time.

Nutrition

Serving: 1enchilada | Calories: 320kcal | Carbohydrates: 30g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 600mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 300mg | Iron: 2mg
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